Roasted Cauliflower & Brussels Sprouts is a drool-worthy side dish for all your meals. It’s a fantastic low carb dish that is packed with lots of nutrients and flavor. Brussel sprouts, cauliflower, olive oil, and bacon combine to create an insanely delicious recipe that can please just about anyone.
I know there are a lot of people out there that struggle with eating their vegetables. Thankfully, I have been fortunate enough to enjoy all the flavors and textures that veggies have to offer. They make me feel good when I eat them, and I feel even better when my kids join in the fun. Who can really turn down vegetables that are also filled with bacon, anyway?
If you have never eaten Brussel Sprouts before, now is the time to give them a taste. They are actually so good and happen to be loaded with vitamin K, vitamin C, fiber, protein, folate, and vitamin A. You should also try out my Cheesy Bacon Brussels Spouts Casserole and Roasted Fingerling Potatoes & Brussels Sprouts too. They are great filling options that side well with lots of meals.
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WHAT DO I NEED TO MAKE ROASTED CAULIFLOWER & BRUSSELS SPROUTS?
I am thrilled to say this healthy, wholesome dish only requires 5 ingredients plus salt and pepper. That’s what I love about eating fresh and healthy recipes!
Kitchen Items Needed:
- Baking Sheets
- Aluminum Foil
- Mixing Bowls
- Cutting Boards
- Non-Stick Cooking Spray
- Measuring Cups
HOW DO I MAKE ROASTED CAULIFLOWER AND BRUSSELS SPROUTS
STEP 1: PREP THE OVEN AND BAKING SHEETS
Preheat oven to 375 degrees. Prepare two rimmed baking sheets with aluminum foil and spritz with non-stick cooking spray.
STEP 2: PREPARE THE VEGETABLES
Prepare vegetables, slicing into equal sizes, so they cook evenly. Place vegetables in a large bowl and toss with olive oil, salt, and pepper.
STEP 3: BAKE AND SERVE HOT, ENJOY!
Spread vegetables evenly across baking sheets. Place baking sheets in hot oven and cook for 25 to 30 minutes, rotating baking sheets halfway. Remove vegetables from baking sheets and serve topped with bacon.
CAN I USE TURKEY BACON INSTEAD OF REGULAR BACON?
Yes, if you like turkey bacon or happen to be out of regular bacon, you can swap it for turkey bacon. It’s a delicious option that cooks well with the other ingredients too.
CAN I ADD OTHER VEGETABLES TO THE CAULIFLOWER AND BRUSSEL SPROUTS?
Yes, if you want to add other vegetables with the cauliflower and Brussel sprouts, that is more than fine. Potatoes, broccoli, cabbage, and carrots would all be lovely options. They would taste good together and will cook around the same speed as the cauliflower and Brussel Sprouts. If you are cooking vegetables that cook faster, then you can always save a spot for them on the pan and add them after cooking them for a while. This will ensure everything gets done around the same time.
WHAT SHOULD I SERVE WITH ROASTED CAULIFLOWER AND BRUSSEL SPROUTS?
These roasted cauliflower and Brussel sprouts are so good you can actually eat them on their own. No other dishes needed if you are going for something light but filling. I wanted to share some of my favorite dishes we eat with them frequently. Take a look:
- Meatballs – We love to eat meatballs, especially my Keto Swedish Meatballs, and they are the best compliment with the roasted veggies.
- Sandwiches – Any kind of sandwich or wrap would go great with these roasted Brussels sprouts. We love these Turkey Sliders on Hawaiian Rolls and Crock Pot French Dip Sandwiches.
- Chicken – Grilled chicken breast is one of my go-to options when it comes to eating this dish. Try it and see how tasty it is.
- Steak – Eating a juicy steak is the perfect meal companion for these roasted vegetables.
SO TELL ME…
What is your go-to vegetable that you eat all the time? Do you eat Brussel Sprouts on a regular basis, or are you new to eating them? How often do you roast veggies?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
Roasted Cauliflower and Brussels sprouts
- Preheat oven to 375 degrees.
- Prepare two rimmed baking sheets with aluminum foil and spritz with non-stick cooking spray.
- Prepare vegetables, slicing into equal sizes so they cook evenly.
- Place vegetables in a large bowl and toss with olive oil, salt, and pepper.
- Spread vegetables evenly across baking sheets.
- Place baking sheets in hot oven and cook for 25 to 30 minutes, rotating baking sheets halfway.
- Remove vegetables from baking sheets and serve topped with bacon.